biscochitos/bizcochitos - anise seed cookies
Usually every Christmas gathering in New Mexico serves these wonderful biscochitos. Biscochitos are said to be native to New Mexico, where they are traditionally made with lard. Other names associated with biscochitos are names such as Polvorones or Mexican Wedding Cookies. In Spain they are called Mantecosos. As the "Original Mexican Wedding Cookie" these gourmet treats were cut in the diamond shape because the diamond signified purity for the wedding. They were then sprinkled with white powdered sugar so that everything would be white. Don't be afraid of the anise in these cookies. The cinnamon sugar topping mellows the anise flavor. The combination of shortening and butter is a good substitute. These cookies are flaky and light, with an ultra-thin crisp crust. Traditionally Fleur-de-lis Cookie Cutters are used for the shape of the cookies, but you may use your favorite cookie cutters. I dip mine in hot chocolate. but even better dipped in wine.
Ingredients For biscochitos/bizcochitos - anise seed cookies
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6 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 cups lard 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 tablespoon ground cinnamon
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you can substitute red wine for brandy
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or orange juice
How To Make biscochitos/bizcochitos - anise seed cookies
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1Make Sugar-Cinnamon Mixture; set aside. Cinnamon-Sugar Mixture: 1/4 cup granulated sugar 1 table spoon ground cinnamon. Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and wine, and stir until well blended. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
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